If you are like most elite Holiday Hosts, you are compiling ideas, grocery lists and head counts for next Thursday. Thanksgiving might have the infamous reputation as the Gluttonous holiday for most Americans… but what if you could WOW guests with a menu that transcends all gourmet experiences? Smithtown Today spent the better half of the month, searching online for healthy, traditional Thanksgiving comfort food recipes that won’t put dinner guests in a coma this year. Each recipe is loaded with nutrients, packed with flavor and easy to throw together without breaking a sweat!
Gluten-Free Sweet Potato Casserole:
Recipe inspired by Brittany Mullins, Eating Bird Food
Topping: In a mixing bowl, combine ½ cup of pecans, ⅓ cup of oats, ⅓ cup gluten-free oat flour and ½ cup of brown sugar. Use a fork to cut in 4 tablespoons of solid form coconut oil and mix until the topping has a sandy like consistency.
Prep Work: Preheat oven to 350°. Use gluten free cooking spray to grease a casserole dish.
Sweet Potato Casserole: Peel and chop four large sweet potatoes into large pieces. Cover sweet potatoes with water in a large saucepan and bring to a boil. Reduce to simmer, until the potatoes are tender enough to gently pierce with a fork. Drain water from potatoes and let cool.
Add the room temperature sweet potatoes to a food processor/mixer and beat until smooth and creamy. Add 1 cup of coconut milk, ¼ cup of maple syrup, ¼ cup of melted coconut oil, 1 teaspoon each of vanilla and cinnamon and a ½ teaspoon each of nutmeg and salt to the potatoes. Blend until all ingredients are well combined. Spread the sweet potato mixture evenly throughout the prepared casserole dish.
Evenly distribute the topping mixture over the sweet potato casserole. Bake uncovered for 40-45 minutes or until the top is golden brown and the sweet potatoes bubble.
Pomegranate Pear & Pistachio Salad:
Recipe inspired by Carls Bad Cravings
Use a large cutting board to chop 1 romaine lettuce head, 1 cucumber, 1 red bell pepper and 1 red onion. Add the finely chopped ingredients into a mixing bowl. Next cut 1 fuji apple and 1 pear in half and remove the cores. Use a mandolin or a cheese slicer to create paper thin slices or cut the fruit julienne style and set aside. Scoop out the arils of one large pomegranate and add to the mixing bowl. Toss the ingredients in the mixing bowl until well combined. Arrange the apple and pear slices to the top of the salad. Crush ¼ cup of roasted/lightly salted pistachios and sprinkle them around the salad. Add ½ cup of Feta Cheese and pumpkin seed to the top just before serving. Optional: Top with fresh ground pepper before serving.
For the Dressing:
In a Medium Bowl, whisk together 1 5.3 oz. Fage Cherry Pomegranate Greek Yogurt, 1/4 cup Sweet Red Chili Sauce, 2 tablespoons of pomegranate juice, 2 tablespoons of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of lemon juice, 1/2 teaspoon of Worcestershire sauce, salt and pepper to taste. Refrigerate until ready to serve.
No-Fuss Roasted Turkey Breast (serves 6 to 8):
Recipe inspired by Home Cooking Adventures
Prep Work: Rinse a 3 pound boneless, skinless turkey breast well and pat dry.
In a medium mixing bowl combine 3 tbsp of Dijon mustard, 2 tbsp of balsamic vinegar, 2 tsp of garlic powder, 1 tsp of salt, 3 tbsp of olive oil and 1 tsp each of thyme, oregano, smoked paprika and rosemary (optional: bay leaves) and fresh ground pepper to taste. Whisk ingredients until well combined. Rub the marinade all over the turkey breast. Place turkey breast into the marinade bowl, cover and refrigerate for three hours, or overnight if possible.
Preheat the oven to 350F. Place the turkey breast onto a deep baking sheet or pan and roast for an hour or until the thermometer reaches 170F. Allow a few minutes to cool before slicing and serving.
Gravy: Add a cup of the turkey drippings (or substitute with store bought broth) to a saucepan with a tablespoon of butter and heat. Add a tablespoon of cornstarch and bring to a boil, stirring often. Tip: to make a thicker gravy, just add more cornstarch gradually to reach desired thickness.
White Chocolate & Pumpkin Mousse Parfaits:
Recipe inspired by The Newlywed Chefs
In a medium saucepan over low heat, combine 1 cup of canned pumpkin, 1/2 cup heavy whipping cream, 1/2 cup of sugar, 1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Stir constantly until sugar dissolves. Transfer the pumpkin mixture to a large bowl and set aside.
In a separate saucepan, combine a 12 ounce bag of white chocolate chips and 3/4 cup of heavy whipping cream, over low heat, stirring gradually until smooth. Transfer the white chocolate mixture to another bowl and set aside.
In another mixing bowl, beat 3 cups of heavy whipping cream with 1 tablespoon of vanilla with an electric mixer, until peaks form.
Fold in half of the whipped cream into the white chocolate mix with a spatula, working in the cream a quarter at a time. Fold in the remaining half of the whipped cream into the pumpkin mix with a spatula, working in the cream a quarter at a time. Cover both bowls and refrigerate for 3-6 hours. Transfer each mousse to separate piping bags (or use ziplock bags with a corner cut off). Add layers of each Mousse to a martini glass or a soda fountain glass and allow to chill for an hour or until ready to serve.